I had looked at this recipe several times before on www.foodnetwork.com and wanted to make it but for some reason it had never actually made it on my menu. Then the other day my friend, Joy, posted on my facebook wall and said, “make it. Period.”
That was all I needed. It was on the menu.
She was right. It was amazingly flavorful and comes together very quickly.
(serves 6)
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon kosher salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
3 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Preparation Instructions
1. Season the chicken on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown on both sides. Remove from skillet and set aside, you’ll finish cooking it in a minute.
3. Add the peppers and prosciutto to the skillet and cook for about 2-3 minutes or just until the peppers are tender and the prosciutto is a little crisp, add the garlic and cook for another minute. Add the tomatoes, wine, stock and herbs to the skillet and bring to a boil.
4. Put the chicken back in and reduce heat and allow to simmer about 20 minutes or until the chicken is done.
Right before serving add the parsley and capers.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html
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